- Blend yeast with sugar and 60 ml of the warm water in a small bowl.
- Stir to dissolve.
- Sift flour into medium mixing bowl and make a well in the center.
- Pour remaining water, salt and yeast mixture into well.
- Stir with mixing spoon until well blended.
- Use whisk to remove any lumps.
- Cover bowl with kitchen towel and let rise for 1 hour in warm place.
- The batter will expand and the surface will become bubbly.
- 2. Heat a heavy frying pan over medium heat and lightly grease with oil.
- While pan is heating, beat the batter a little bit with a whisk.
- If batter is too thick, add a few extra tablespoons of water. Using a measuring cup, pour 60 ml of batter to make one pancake. Using the measuring cup spread the batter into a circle.
- Pancakes should be approximately 10 cm wide. Bubbles will start to form on the top. Pancake is done when the top becomes dry.
- Cook on one side only. Place finished pancakes browned side down on a clean dish towel to cool. Stack on a plate and cover until ready to use.
Stuffing the pancakes
- Combine nuts, sugar and cinnamon.
- Fold a pancake in half (cooked side on the outside). Pinch at the corners to make a pocket. Spoon approximately 1 tablespoon filling into the pancake. Bring edges together and pinch firmly all around to form a crescent. Arrange in one layer on a shallow baking pan. At this point, the stuffed pancakes can be covered and set aside for several hours until time to bake.
- Preheat the oven at 180°C. Brush the stuffed pancakes on both sides with melted clarified butter and bake. For softer pancakes, bake for 15 minutes on each side and 10 minutes for crispier ones.
- To make the sugar syrup: Bring water and sugar to a boil until sugar is completely dissolved. Cool to room temperature.
- While still hot, briefly dip the stuffed pancakes one by one into the sugar syrup. Arrange on a serving platter and serve warm with extra sugar syrup on the side.